Seco de Carne (Dairy-Free)

Ingredients

• about 910 g Beef Stew Meat
• 1 medium Onion
• 4 cloves Garlic
• 2 bunches Cilantro
• 2 tablespoons Aji Amarillo Paste
• 4 cups Vegetable Broth
• 1 tablespoon Plant-Based Butter
• 1 tablespoon Vegetable Oil
• 0.5 cup Beer (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the about 910 g of Beef Stew Meat with 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper. Heat 1 tablespoon of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Brown the about 910 g of Beef Stew Meat in batches until all sides are nicely browned, then remove the beef from the pot and set it aside.
2. 2Melt 1 tablespoon of Plant-Based Butter in the same pot over medium heat, about 150°C. Add the 1 medium Onion, chopped, and 4 cloves of Garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 2 tablespoons of Aji Amarillo Paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Place 2 bunches of Cilantro, stems and leaves, into a blender with 0.5 cup of Vegetable Broth. Blend until the cilantro is smooth and pureed. Pour this cilantro mixture into the pot with the onion and garlic.
5. 5Return the browned about 910 g of Beef Stew Meat to the pot. Add the remaining 3.5 cups of Vegetable Broth and 0.5 cup of Beer (if using). Stir everything together. Bring the mixture to a boil over medium-high heat, about 204.4°C (200°C).
6. 6Once boiling, reduce the heat to low, about 95°C. Cover the pot tightly and let it simmer for 1.5 to 2 hours. Check the beef occasionally; it is done when it is very tender and easily pulls apart with a fork.
7. 7Serve the Seco de Carne hot.

Substitutions

Related Guides